Japanese Miso Glazed Aubergine with Soba Noodles
Salted aubergine cubes are pan-cooked in sesame oil, glazed with miso, rice vinegar and soy sauce, then served with soba.
- 200 g soba noodles
- 1 large aubergine
- 3 tbsp white miso paste
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 3 pieces spring onions
- 150 g edamame beans
- 10 g fresh ginger
- 2 pieces garlic cloves
- 2 tbsp sesame seeds
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Add to a shopping listHow the shopping list works →- Step 1
Cut aubergine into 2cm cubes and salt generously, leave 10 minutes then pat dry
- Step 2
Cook soba noodles according to package instructions, drain and rinse with cold water
- Step 3
Mix miso paste, rice vinegar, 1 tbsp sesame oil and 1 tbsp soy sauce to make glaze
- Step 4
Heat remaining sesame oil in large pan over high heat
- Step 5
Add aubergine cubes and cook 8 minutes, turning occasionally until golden and tender
- Step 6
Add minced garlic and ginger, cook 1 minute until fragrant
- Step 7
Pour miso glaze over aubergine and toss to coat, cook 2 minutes until caramelised
- Step 8
Cook edamame beans in boiling water for 3 minutes, then drain
- Step 9
Toss soba noodles with remaining soy sauce and sliced spring onions
- Step 10
Serve glazed aubergine over soba noodles, top with edamame and sesame seeds
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